Fish and Seafood Selections

Fresh Halibut – My Favorite Fish

A Great Fish Selection Fresh Halibut      If you’re looking for a white fish that won’t fall apart in the skillet, and one that also tastes great, try halibut. The meat is low-fat, has a nice clean taste, and requires little seasoning. It’s oftentimes hard to find, and it’s always pricey when it’s compared to other fish. Halibut is my favorite. We think of it as a rare treat, but it’s oh, so worth it.      When purchasing the filets, I ask for larger pieces cut from the center of the fish. And…

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Halibut For The Hell Of It

A Great Fish Selection      If you’re looking for a white fish that won’t fall apart in the skillet, and one that also tastes great, try halibut. The meat is low-fat, has a nice clean taste, and it requires little seasoning. It’s oftentimes hard to find, and it’s always pricey when its compared to other fish. Halibut is my favorite. We think of it as a rare treat, but it’s oh, so worth it.      When purchasing the filets, I ask for larger pieces cut from the center of the fish. And I…

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shrimp

The Shrimp Cocktail – A Retro Favorite

“Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sauté it. There’s, um, shrimp ka-bobs, shrimp creole, shrimp gumbo, pan-fried, deep-fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. . . That’s, that’s about it.” – Mykelti Williamson The Appetizer Of All Appetizers      Mykelti, you failed to mention the Classic Shrimp Cocktail. Of all of the ways to serve shrimp, it is my favorite. It basically is…

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Seared scallops

A Scallop With Lemon Butter Sauce – Simply Divine

     For those of us who love fish, nothing can compare to that delectable taste we experience when we bite into a scallop. Sweet and delicate with a melt in your mouth goodness, it’s heaven at the end of your fork. And scallops served with a lemon butter sauce are divine. Pay Close Attention When Cooking Your Scallops      It should be noted that we scallop lovers are a fussy lot. We detest one that isn’t cooked properly. If it’s overcooked, it will be chewy and rubbery – and undercooked isn’t…

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cod

Cod Oven-baked With Herbs

     Have you ever kissed a cod on the lips? Me neither. As a matter of fact the thought of doing so had never even occurred to me until I read an article in The New Yorker magazine (March 27, 2017, page 19) entitled “Plane People:”      “On September 11, 2001, after flights were rerouted to their nearest airports, thirty-eight jets suddenly landed in Gander, Newfoundland, stranding some seven thousand passengers for up to five days in a town with only five hundred hotel rooms.”      The residents of Gander rose to the…

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Preparing fish

White Fish With Crispy Caper Bread Crumbs

     I have mixed feelings about people in the kitchen when I am cooking. I think the proverb is true about too many cooks. It can lead to confusion and ultimate failure (spoiling the broth).      I’ve also found it to be distracting. My efforts at trying to cook a meal and carry on a conversation has resulted in burnt French bread, sauces ending up being too thick, and meat that was overdone.      But there are times when you will want extra people in your kitchen. It might be…

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Seared tuna

Fresh Tuna Pan-seared With Ginger-Shiitake Cream Sauce

     It wasn’t as if we didn’t have choices. We could choose if we wanted to buy our tuna in pouches or cans and packed in water or oil. We also had the choice of serving it in either a sandwich or a casserole. This was the extent of what I knew about tuna the first four decades of my life. Fresh tuna steaks? Whoever heard of such things?      Well, fresh tuna steaks have often been described as “the fillet mignon of the sea.” The meat’s texture is dense and firm,…

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Seared scallops

Scallops With Lemon Butter (Simply Divine)

     For those of us who love fish, nothing can compare to that delectable taste we experience when we bite into a scallop. Sweet and delicate with a melt in your mouth goodness, it’s heaven at the end of your fork. And scallops served with a lemon butter sauce are divine. Pay Close Attention When Cooking Your Scallops      It should be noted that we lovers of scallops are a fussy lot. We detest one that isn’t cooked properly. If it’s overcooked, it will be chewy and rubbery – and undercooked…

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tterflied lobster

Lobster Tails Butterflied

     Because we live in a landlocked state, few of our guests know anything about lobsters. I always like to impart a bit of information about what I’m about to serve, so I try to regale those assembled with some noted facts.      It takes an American lobster 6-7 years to get to an edible size. While it feeds primarily on fish and mollusks, it will also consume algae, other plant life, and even other lobsters.  It’s a ten-legged crustacean that walks forward, but if it needs to quickly get…

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coulibiac

Coulibiac – Salmon And Brown Rice (Simplified Version)

     If unique is what you are seeking in a salmon recipe, try a coulibiac.  It’s essentially a pastry loaf containing salmon baked with rice, vegetables, hard-boiled eggs, wine, herbs, and spices.  I read about it in the July 29, 2013, edition of The New Yorker magazine in an article titled “Cooking With Daniel,” where author Bill Buford (author of the book Heat) and Daniel Boulud recreate three French dishes, one of them being coulibiac.  Originally A Russian Dish      It’s origin is Russia and was adapted to French cuisine…

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